Shortbread curd-apple pie
10 servings
90 minutes
Sandy cottage cheese-apple pie is a refined treat of Russian cuisine that harmoniously combines crumbly dough, delicate cottage cheese filling, and sweet-sour apples. Its roots trace back to the traditions of home baking where simple ingredients transform into true culinary art. The thin sandy dough creates a crispy base, the cottage cheese adds creamy tenderness, and the apples provide freshness and a slight tartness. The cinnamon aroma fills the home with coziness while the airy meringue topping adds elegance. The pie is perfect for tea time, especially on a cool autumn day when one wants to warm up with something comforting and homemade. It is easy to prepare but impresses with its taste like a piece of childhood that brings back memories of family gatherings.
1
For the test, mash 3 yolks (carefully separating them from the whites) with 0.5 cup of sugar, then mix with softened (not melted) margarine (butter), then add flour, baking powder, knead a rather thick dough by hand, at the end mix in sour cream, roll into a ball, cover and place in the refrigerator for at least half an hour while preparing the filling and preheating the oven.
- Chicken egg: 4 pieces
- Sugar: 1.5 glass
- Margarine: 200 g
- Wheat flour: 2 glasss
- Baking powder: 1 teaspoon
- Sour cream: 100 g
2
Mash the cottage cheese, mix with 1/3 cup of sugar and 1 yolk (add the egg white to the remaining three).
- Cottage cheese: 500 g
- Sugar: 1.5 glass
- Chicken egg: 4 pieces
3
Peel the apples and remove the seeds, then slice them thinly (while the dough is not rolled out, it's better to sprinkle them with lemon juice or diluted citric acid to prevent browning, or you can slice them when the pie is ready to go into the oven).
- Apple: 1 kg
- Cinnamon: pinch
4
Roll the dough thinly on a large baking sheet, making edges to prevent the cottage cheese from leaking. Spread the cottage cheese filling evenly, place beautiful apple slices on top, and sprinkle with cinnamon. Bake in a preheated oven at 200 degrees for 30-40 minutes.
- Cottage cheese: 500 g
- Apple: 1 kg
- Cinnamon: pinch
5
While the pie is baking, we beat the egg whites with the remaining sugar until stiff peaks form.
- Chicken egg: 4 pieces
- Sugar: 1.5 glass
6
We take out the slightly undercooked pie and spread the protein foam evenly over the apples, smoothing it out, and put it back in the hot oven. When the proteins set with a light brown crust after a few minutes — the pie is ready!!!